Fezziwig's Bakery-Cafe
101-2365 Gordon Dr Kelowna BC V1Y 7Y2 · Restaurant - Food Service
9 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The main prep fridge was not maintaining temperature and was measured at approximately 11°C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The test strips for the sanitizer appeared to be expired. Operator instructed to replace test strips and keep them in a sealed container
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution in spray bottles were too strong when tested. Staff provided direction for making the appropriate dilution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The rear refrigerator appeared to be unable to maintain temperature. Staff instructed to monitor fridge temperature and discontinue use until it can maintain temperature below 4°C
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs had not been maintained in recent months. Staff instructed to restart temperature recordings.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizer solution was too strong when tested. Operator was shown how to properly mix a diluted bleach solution using the spray bottles available.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff were not removing gloves when washing their hands. Staff were educated on the importance of removing gloves during handwashing.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Ensure you obtain test strips for the sanitizer solution F2.1B: Ensure each fridge is equipped with a thermometer inside
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizer solution was weak when tested. A fresh solution was made and the staff were educated on how to prepare and maintain this solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff could not provide proof of food safety certification at time of inspection.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Do NOT add detergent to bleach solution. This is a repeated observation. Ratio of chlorine bleach to water for a no-rinse concentration was provided during inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncooked eggs in the cooler stored next to packaged salad, cheese, and ready-to-eat meat. Raw food and ready-to-eat foods should be stored apart and below ready-to-eat foods to prevent cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan could not be provided during inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan could not be provided to EHO during time of inspection
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed little handwashing during busy time of inspection. Corrective Action: Ensure frequent handwashing, especially between glove and task changes even when busy.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer solution made for wiping cloths during time of inspection. Corrective Action: Make sanitizer solution (200 ppm Chlorine bleach or 200 ppm QUATs) at beginning of operating hours. Test or change sanitizer solution every 2 hours to ensure proper concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed damp wiping cloths on food preparation surfaces and steam wand. Corrective Action: Submerge and store wiping cloths in sanitizer solution between uses for at least 30 seconds. 200 ppm Chlorine bleach sanitizer solution satisfactory for food preparation surfaces. 200 ppm QUATs solution preferred for cloths dealing with dairy products (steam wand cloth), as QUATs does not degrade as fast as Chlorine bleach when mixed with dairy.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Record the probe food temperatures, or note in log what corrective measures are taken when reading are above 4 °C or 40° F.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions